Beetroot Hummus


Beetroot Hummus


250 g steamed beetroot

400 g chickpeas

2 tbsp tahini

Juice of ½ lemon

1 garlic clove

100 mL olive oil

1 tsp salt

Black sesame seeds


Quarter the steamed beetroot and place them with the rest of the ingredients except the sesame seeds in a food processor.

Blend until smooth.

Taste and adjust seasoning as needed.

Transfer to a Preserving Jar and keep it until needed, it will last a week in the frige.

Products Used

KitchenCraft 5 in 1 Manual Food Processor 

Home Made Glass 350ml Terrine Jar